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Geriausia Tortaus ReceptŲ Knyga Visiems: 100 neįtiketinų pyragų, pyragaičių, sausainių ir bandelių receptų
Paperback
Publisher Price: $45.98
ISBN13: 9781837621774
Publisher: Bronislava Mikalauskas
Published: Aug 1 2022
Pages: 252
Weight: 0.75
Height: 0.53 Width: 6.00 Depth: 9.00
Language: Lithuanian
Kepimas yra maisto gaminimo sausame karstyje procesas, ypač kai kuriose orkaitese. Tai bene seniausias kepimo būdas. Kepiniai, įskaitant duoną, bandeles, sausainius, pyragus, pyragaičius ir bandeles, paprastai gaminami is miltų arba rupinių, gautų is tam tikros rūsies grūdų.
- Miltai yra pagrindinis pyragų, pyragaičių, duonos ir daugybes kitų kepinių ingredientas. Tai suteikia maisto struktūrą arba struktūrą. Kepimui naudojami įvairių rūsių miltai, nors dazniausiai naudojami universalūs miltai, nes juos galima naudoti visų rūsių kepiniams. Pyrageliams geriausia naudoti pyragų miltus del jų lengvumo ir mazo baltymų kiekio, o duonos miltai - del didelio baltymų kiekio. Kiti kepimui naudojami miltai yra viso grūdo kvietiniai miltai, konditerijos miltai ir kt.
Cukrus veikia ne tik kaip saldiklis. Jis taip pat yra atsakingas uz tai, kad pyragas būtų minkstas, nes trukdo hidratuoti miltus, kurie yra būtini glitimo susidarymui. Cukrus taip pat suteikia aukso rudos spalvos pyragams ar duonai. Dazniausiai naudojamas rafinuotas baltasis cukrus arba granuliuotas cukrus, nors kai kuriuose receptuose naudojamas rudasis cukrus ir netgi konditerių cukrus.
Riebalai reikalingi ir kepiniams, nes jie daro kepinius minkstus, dregnus ir sodrius. Sviestui arba margarinui dazniausiai pirmenybe teikiama del jų skonio ir papildomos spalvos. Taip pat daznai naudojamas sutrumpinimas, o kiti nurodo alyvą. Sviestas gali būti grietineles arba lydytas, priklausomai nuo jo naudojimo.
- Kad pyragaičiai pakiltų, pridedama rauginių medziagų. Tai gamina anglies dioksidą, daugiausia atsakingą uz pyrago ar jo tūrio kilimą. Jie taip pat padaro pyragą lengvą ir poretą. Kepimo milteliai, soda ir mieles yra kepimui naudojamų raugintuvų pavyzdziai. Pirmieji 2 naudojami pyragams ir pyragams gaminti, o mieles - duonai.
Kad tesla isliktų kartu ir visi ingredientai susimaisytų, pilamas skystis. Skystis gali būti vandens, pieno ar sulčių pavidalu. Pienas reiskia nenugriebtą karves pieną. Pakeisti konservuotu garintu pienu; praskieskite jį santykiu 1:1. Visiskai grietineles pieno milteliai taip pat gali būti naudojami kaip pakaitalas, pries naudojimą tiesiog istirpinkite jį vandenyje.
Del papildomos struktūros, sodrumo ir maistingos vertes dedami kiausiniai - sveiki, tik tryniai arba tik baltymai. Svarbiausia yra naudoti tokio paties dydzio kiausinius.
Galiausiai, kad pyragai būtų kvapnūs ir įdomesni, pridekite riesutų, dziovintų vaisių, kvapiųjų medziagų, prieskonių ir net sviezių vaisių.
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